Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT

Autores
Tabbita, Facundo; Ibba, María Itria; Andrade, Francisco; Crossa, José; Guzman, Carlos
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The Payne score is a prevalent strategy for assessing wheat quality by considering the distinct contributions of specific high-molecular-weight glutenin subunits. Despite its extensive use, the limited germplasm used in its development (84 British cultivars from the early 1980s) may limit its accuracy when is applied to other type of germplasm. Here we tested the Payne score accuracy and related scales using an extensive dataset. The precision of the scale is higher for Glu-A1 and Glu-D1 loci, particularly when predicting dough strength, and loaf volume. However, for dough extensibility, the accuracy decreased. For Glu-B1 it could discriminate differences to some extent, but higher scores did not always correspond to higher quality values, and vice versa. When the total Payne score was evaluated, the most pronounced degree of differentiation between scale values was observed for gluten strength related traits. When analyzing the total Payne score for various haplotypes, higher values for gluten strength, and loaf volume generally corresponded to higher Payne scores; however, some samples with low values were ranked with the highest scores and vice versa. Our findings suggest that there is a probability of selecting cultivars with high Payne scores that do not match the desired quality.
Instituto de Recursos Biológicos
Fil: Tabbita, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina; Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
Fil: Ibba, María Itria. International Maize and Wheat Improvement Center (CIMMYT); México
Fil: Andrade, Francisco. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
Fil: Crossa, José. International Maize and Wheat Improvement Center (CIMMYT); México
Fil: Guzman, Carlos. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
Fuente
Journal of Cereal Science 115 : 103830. (January 2024)
Materia
Breeding
Wheat
Soft Wheat
Gluten
Genotypes
Mejora
Trigo
Trigo Harinero
Genotipos
End Use Quality
Bread Wheat
Calidad de Uso Final
Trigo Pan
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/17726
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oai_identifier_str oai:localhost:20.500.12123/17726
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network_name_str INTA Digital (INTA)
spelling Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYTTabbita, FacundoIbba, María ItriaAndrade, FranciscoCrossa, JoséGuzman, CarlosBreedingWheatSoft WheatGlutenGenotypesMejoraTrigoTrigo HarineroGenotiposEnd Use QualityBread WheatCalidad de Uso FinalTrigo PanThe Payne score is a prevalent strategy for assessing wheat quality by considering the distinct contributions of specific high-molecular-weight glutenin subunits. Despite its extensive use, the limited germplasm used in its development (84 British cultivars from the early 1980s) may limit its accuracy when is applied to other type of germplasm. Here we tested the Payne score accuracy and related scales using an extensive dataset. The precision of the scale is higher for Glu-A1 and Glu-D1 loci, particularly when predicting dough strength, and loaf volume. However, for dough extensibility, the accuracy decreased. For Glu-B1 it could discriminate differences to some extent, but higher scores did not always correspond to higher quality values, and vice versa. When the total Payne score was evaluated, the most pronounced degree of differentiation between scale values was observed for gluten strength related traits. When analyzing the total Payne score for various haplotypes, higher values for gluten strength, and loaf volume generally corresponded to higher Payne scores; however, some samples with low values were ranked with the highest scores and vice versa. Our findings suggest that there is a probability of selecting cultivars with high Payne scores that do not match the desired quality.Instituto de Recursos BiológicosFil: Tabbita, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina; Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; EspañaFil: Ibba, María Itria. International Maize and Wheat Improvement Center (CIMMYT); MéxicoFil: Andrade, Francisco. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; EspañaFil: Crossa, José. International Maize and Wheat Improvement Center (CIMMYT); MéxicoFil: Guzman, Carlos. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; EspañaElsevierinfo:eu-repo/date/embargoEnd/2025-05-142024-05-14T16:48:51Z2024-05-14T16:48:51Z2024-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/17726https://www.sciencedirect.com/science/article/abs/pii/S07335210230020351095-99630333-5210https://doi.org/10.1016/j.jcs.2023.103830Journal of Cereal Science 115 : 103830. (January 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-23T11:18:51Zoai:localhost:20.500.12123/17726instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:18:52.185INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
title Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
spellingShingle Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
Tabbita, Facundo
Breeding
Wheat
Soft Wheat
Gluten
Genotypes
Mejora
Trigo
Trigo Harinero
Genotipos
End Use Quality
Bread Wheat
Calidad de Uso Final
Trigo Pan
title_short Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
title_full Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
title_fullStr Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
title_full_unstemmed Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
title_sort Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
dc.creator.none.fl_str_mv Tabbita, Facundo
Ibba, María Itria
Andrade, Francisco
Crossa, José
Guzman, Carlos
author Tabbita, Facundo
author_facet Tabbita, Facundo
Ibba, María Itria
Andrade, Francisco
Crossa, José
Guzman, Carlos
author_role author
author2 Ibba, María Itria
Andrade, Francisco
Crossa, José
Guzman, Carlos
author2_role author
author
author
author
dc.subject.none.fl_str_mv Breeding
Wheat
Soft Wheat
Gluten
Genotypes
Mejora
Trigo
Trigo Harinero
Genotipos
End Use Quality
Bread Wheat
Calidad de Uso Final
Trigo Pan
topic Breeding
Wheat
Soft Wheat
Gluten
Genotypes
Mejora
Trigo
Trigo Harinero
Genotipos
End Use Quality
Bread Wheat
Calidad de Uso Final
Trigo Pan
dc.description.none.fl_txt_mv The Payne score is a prevalent strategy for assessing wheat quality by considering the distinct contributions of specific high-molecular-weight glutenin subunits. Despite its extensive use, the limited germplasm used in its development (84 British cultivars from the early 1980s) may limit its accuracy when is applied to other type of germplasm. Here we tested the Payne score accuracy and related scales using an extensive dataset. The precision of the scale is higher for Glu-A1 and Glu-D1 loci, particularly when predicting dough strength, and loaf volume. However, for dough extensibility, the accuracy decreased. For Glu-B1 it could discriminate differences to some extent, but higher scores did not always correspond to higher quality values, and vice versa. When the total Payne score was evaluated, the most pronounced degree of differentiation between scale values was observed for gluten strength related traits. When analyzing the total Payne score for various haplotypes, higher values for gluten strength, and loaf volume generally corresponded to higher Payne scores; however, some samples with low values were ranked with the highest scores and vice versa. Our findings suggest that there is a probability of selecting cultivars with high Payne scores that do not match the desired quality.
Instituto de Recursos Biológicos
Fil: Tabbita, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina; Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
Fil: Ibba, María Itria. International Maize and Wheat Improvement Center (CIMMYT); México
Fil: Andrade, Francisco. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
Fil: Crossa, José. International Maize and Wheat Improvement Center (CIMMYT); México
Fil: Guzman, Carlos. Universidad de Córdoba. Escuela Técnica Superior de Ingeniería Agronómica y de Montes. Departamento de Genética; España
description The Payne score is a prevalent strategy for assessing wheat quality by considering the distinct contributions of specific high-molecular-weight glutenin subunits. Despite its extensive use, the limited germplasm used in its development (84 British cultivars from the early 1980s) may limit its accuracy when is applied to other type of germplasm. Here we tested the Payne score accuracy and related scales using an extensive dataset. The precision of the scale is higher for Glu-A1 and Glu-D1 loci, particularly when predicting dough strength, and loaf volume. However, for dough extensibility, the accuracy decreased. For Glu-B1 it could discriminate differences to some extent, but higher scores did not always correspond to higher quality values, and vice versa. When the total Payne score was evaluated, the most pronounced degree of differentiation between scale values was observed for gluten strength related traits. When analyzing the total Payne score for various haplotypes, higher values for gluten strength, and loaf volume generally corresponded to higher Payne scores; however, some samples with low values were ranked with the highest scores and vice versa. Our findings suggest that there is a probability of selecting cultivars with high Payne scores that do not match the desired quality.
publishDate 2024
dc.date.none.fl_str_mv 2024-05-14T16:48:51Z
2024-05-14T16:48:51Z
2024-01-01
info:eu-repo/date/embargoEnd/2025-05-14
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/17726
https://www.sciencedirect.com/science/article/abs/pii/S0733521023002035
1095-9963
0333-5210
https://doi.org/10.1016/j.jcs.2023.103830
url http://hdl.handle.net/20.500.12123/17726
https://www.sciencedirect.com/science/article/abs/pii/S0733521023002035
https://doi.org/10.1016/j.jcs.2023.103830
identifier_str_mv 1095-9963
0333-5210
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Cereal Science 115 : 103830. (January 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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